Sushi maki-roll recipe

makes:

Cost:

Delicious, stylish and good for you! Homemade sushi looks great and is easier to make than you’d think – simpler dishes such as maki-rolls can be made at home quite easily.

Ingredients

Ingredients:

500g medium grain rice

6tsp rice vinegar

4tsp caster sugar

1tsp salt

Nori seaweed or soybean paper (1 piece)

Wasabi (Japanese horseradish)

Gari (pickled, thinly sliced ginger)

Fish (tuna, salmon or mackerel)

Seafood (prawn, crab or squid)

And/or vegetables (cucumber, avocado or spinach)

Soy sauce

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Method

To make roughly 30 pieces of maki roll, place sushi rice and 600ml water in a large, heavy bottomed pan. Place over a high heat and bring to the boil. Cover, lower the temperature and cook for 15 mins. Turn off the heat, keep the lid on and leave for a further 15 mins.

Meanwhile, make the seasoning by placing the sugar, rice vinegar and salt in a small pan over a low heat. Stir until the sugar dissolves, then leave to cool in a bowl.

Place the cooked rice in a large, shallow dish, sprinkle over half the seasoning and, using a wooden spoon or spatula, fold in the seasoning, being careful not to stir the rice (this breaks down the grain and changes the consistency). This will give the rice a shiny appearance. Continue to add the seasoning, adding just enough to flavour the rice without making it soggy. When the rice reaches room temperature, cover with a damp cloth until ready to use.

Place a piece of seaweed on your rolling mat, wet your hands and then cover the seaweed with a 1cm layer of rice (wet your hands before handling sushi rice to avoid sticking), making sure to leave a 3cm border at one end. Moisten this border with water or vinegar seasoning.

Using a chopstick, make a channel in the rice a third of the way up. Use your fingertip to spread a tiny dab of wasabi in the channel. Then, put your chosen filling; thinly sliced seafood, vegetables etc over the wasabi, holding it in place with your fingertips.

Roll the nori and mat away from you with your fingers to make a tight roll. Re-roll if it is too loose. Apply pressure to the moist border to seal the roll.

Wipe a knife with a wet cloth and slice the roll. Wipe before each slice to achieve a clean cut.

Top tip for making Sushi maki-roll

When buying fish to make sushi make sure you use a supplier with a good reputation. It's important to let them know that you want to use the fish for sushi. There are a lot of sushi grade fish suppliers on the Internet that provide fresh fish and frozen fish. In addition, supermarkets sometimes have sushi grade fish.